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Not my two stars.
2017-11-06 12035 浏览
This used to be one of my favorite fine dinning restaurants in Hong Kong, but unfortunately I really feel that it lost its touch in the past few years. They allow a flexible approach to its degustation menu which is comprised of its signature dishes over the years. The menu offers a pretty full dinner with different ingredients. But by now I must say, their sommelier and wine related staff are pretty pushy. They must've asked me more than 5 times if I needed any wines. Regardless of what their m
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This used to be one of my favorite fine dinning restaurants in Hong Kong, but unfortunately I really feel that it lost its touch in the past few years. They allow a flexible approach to its degustation menu which is comprised of its signature dishes over the years.
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The menu offers a pretty full dinner with different ingredients. But by now I must say, their sommelier and wine related staff are pretty pushy. They must've asked me more than 5 times if I needed any wines. Regardless of what their markups are (which is not exactly that low), this is probably too much by any standards.

Started with a round of amuse bouche, looks fancy but tastes alright.
$2500
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The first dish was a caviar tart, which in my view was probably the best dish of the night.
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Then the heirloom tomato, quite refreshing but very far away from good.
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Then an oyster dish which I'm not a big fan of.
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Next the langoustine which is pretty nice and tastes pretty fresh. Also with caviar but they used a silver spoon

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A grilled octopus came next which I must say was pretty impressive and delicious, especially the bell pepper sauce.
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Main dish was a wagyu beef. Pretty disappointed, all I felt was the fat, wasn't juicy at all.
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Not a big dessert fan plus it wasn't marginally near good so not worth talking about it. Same goes to the petit four.

I haven't been back here for 2 years and I doubt if I'll come back again in the next 2 years. Given the price they charge, the CP ratio is very low.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Food Ok, POOR service
    2017-10-24 4587 浏览
    作为一间五星级酒店的米之莲餐厅服务水平实在太差了，点餐時服务员只说：今天有鱼鸡牛肉...說不出怎样煮和用了什么材料。服务态度亦是爱理不理😡相比起我在EPURE, Caprice 實在是比了下去电话永远打不进😖食物味道平凡，没有惊喜，可能已经擇星就不需要保持水准👎🏻👎🏻这个收费实在不值得！！
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    作为一间五星级酒店的米之莲餐厅服务水平实在太差了，点餐時服务员只说：今天有鱼鸡牛肉...說不出怎样煮和用了什么材料。服务态度亦是爱理不理😡
    相比起我在EPURE, Caprice 實在是比了下去

    电话永远打不进😖

    食物味道平凡，没有惊喜，可能已经擇星就不需要保持水准👎🏻👎🏻

    这个收费实在不值得！！


    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      Perfect place for fine dining
      2017-10-09 4719 浏览
      We tried the 10 courses menu here for birthday celebration. The taste, presentation and the menu all gives us a wonderful experience. Even the bread and butter are also very good. The courses are well served and timed. We totally love the experience.
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      We tried the 10 courses menu here for birthday celebration. The taste, presentation and the menu all gives us a wonderful experience. Even the bread and butter are also very good. The courses are well served and timed. We totally love the experience.

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      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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        2017-10-06
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        人均消费
        $3000 (晚餐)
        庆祝纪念
        生日
        推介美食
        • Kagoshima Wagyu beef
        • duck foie gras
        • Hokkaido sea urchin
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        每年一度美食日😁
        2017-07-19 8968 浏览
        又到左一年一度嘅生日，繼續試下食啲未食過嘅美食。今日試試聞名已久嘅米之連2星餐廳 - Amber.晚餐實在太奢侈，午餐還算可以，招牌午餐連加一大約$1,500，不論環境，服務態度，食物質素，都係一等一，名不虛傳!午餐有2款set lunch, 生日當然食好啲啦!食物擺盤精緻，墨魚入口即融，味道一流，不是誇張，從未吃過如此美味墨魚! 當然，重點就係主菜，A5和牛! 味道之好，難以形容，想一試再試，唯一美中不足就係份量比較少!
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        又到左一年一度嘅生日，繼續試下食啲未食過嘅美食。今日試試聞名已久嘅米之連2星餐廳 - Amber.
        晚餐實在太奢侈，午餐還算可以，招牌午餐連加一大約$1,500，不論環境，服務態度，食物質素，都係一等一，名不虛傳!
        午餐有2款set lunch, 生日當然食好啲啦!食物擺盤精緻，墨魚入口即融，味道一流，不是誇張，從未吃過如此美味墨魚! 當然，重點就係主菜，A5和牛! 味道之好，難以形容，想一試再試，唯一美中不足就係份量比較少
        !
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        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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          • A5 wagyu beef
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          Central Power Breakfast
          2017-07-14 6030 浏览
          早餐，全日最重要的一餐，總覺得早餐吃得滿一整天工作也順利，因此去品嚐一下Amber 的米芝蓮早餐。一坐下，就有一杯小的西瓜汁做welcome drink. Grapefruit juice 是早餐的點了一個Central Power Breakfast Bread basket 有朱古力牛角包，baguette , 藍莓muffin 所有麵包上桌時也是微熱的，對於一間米芝蓮餐廳來說是基本要求吧，不錯。Baguette 外脆內軟，坦白說沒有驚為天人地好吃，但4款果醬相當不錯士多啤梨，柚士，白桃，蜜糖白桃最為清香特別。牛油味道不太豐富，是鹽味偏低的牛油朱古力牛角包，半滿的朱古力醬夠香滑，不會過甜，牛角包很多層，很鬆脆，但整體感覺有點油藍莓muffin 有點失望，藍莓味好淡，muffin也沒有很香牛油味的感覺。Salmon & cream cheese bagel 這是所有項目中我覺得做得最好的。煙三文魚堆得高高的，至少有5塊大片煙三文魚，內有青瓜丶生菜、cream cheese , 紅洋蔥，胡椒，整體配合得好好， bagel 不會過硬，入面還夾了一塊硬脆薄片增加口感，相當不錯！ 奄列很巨型
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          早餐，全日最重要的一餐，總覺得早餐吃得滿一整天工作也順利，因此去品嚐一下Amber 的米芝蓮早餐。

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          一坐下，就有一杯小的西瓜汁做welcome drink. Grapefruit juice 是早餐的

          Grapefruit and  watermelon  juice
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          點了一個Central Power Breakfast

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          Bread basket
          有朱古力牛角包，baguette , 藍莓muffin
          所有麵包上桌時也是微熱的，對於一間米芝蓮餐廳來說是基本要求吧，不錯。

          Baguette 外脆內軟，坦白說沒有驚為天人地好吃，但4款果醬相當不錯

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          士多啤梨，柚士，白桃，蜜糖
          白桃最為清香特別。

          牛油
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          牛油味道不太豐富，是鹽味偏低的牛油


          朱古力牛角包
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          朱古力牛角包，半滿的朱古力醬夠香滑，不會過甜，牛角包很多層，很鬆脆，但整體感覺有點油

          藍莓muffin 有點失望，藍莓味好淡，muffin也沒有很香牛油味的感覺。

          Salmon  bagel  with  cream  cheese
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          Salmon & cream cheese bagel

          這是所有項目中我覺得做得最好的。

          煙三文魚堆得高高的，至少有5塊大片煙三文魚，內有青瓜丶生菜、cream cheese , 紅洋蔥，胡椒，整體配合得好好， bagel 不會過硬，入面還夾了一塊硬脆薄片增加口感，相當不錯！

          Omelette  ,  hash  browns, tomato,  pork  sausage 
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          奄列很巨型，menu指是用Taiyouran 雞蛋，蛋比較黃，比平時的多10倍維他命E (雖然我不知道是否真確
          ）

          Omelette 
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          Omelette 表面煎得平滑，內𥚃熟度剛剛好，不是流心但也不會全熟。 雖橙黃色好美，但蛋味比我相像中少。

          可能它計算了你是伴香腸食， 所以蛋基本沒鹽調味。可自行加少少鹽。

          雞肉腸就是一般外國超市的高級肉腸吧。

          Hash  brown s 
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          Hash browns ，內是薯絲不是薯蓉，口感不錯，但比較似吃炒薯絲多過薯餅。


          Coffee
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          Freshly brewed coffee. 酸味同苦味也balance 很好的咖啡，不加奶也易入口。 有一整壺。值得一讚是，用餐後咖啡冷了，我問它可不可以refill 熱的給我，他整壺換了新的。很貼心！

          <總結>
          整個course $330 + 10％ , 酒店餐廳的價錢算是這樣。

          服務，食物，也是滿意的，雖然我期望它的麵包會更好吃，最後可能期望太高失望越大。

          不可以說驚為天人，但整體不錯，可以舒服地享受豐盛的早餐～















          (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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            推介美食
            Grapefruit and  watermelon  juice
            朱古力牛角包
            Salmon  bagel  with  cream  cheese
            Omelette  ,  hash  browns, tomato,  pork  sausage 
            Omelette 
            Coffee
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            Hong Kong's World #24 Amber
            2017-07-10 25711 浏览
            2017 has seen an inordinate amount of travel for me; in fact it feels like I've circumnavigated the globe a couple of times.  Not really a hardship, as it's allowed me to visit a huge number of the world's top 100 restaurants and ensured I've enjoyed some memorable meals.While galavanting around the world searching out the best meals is fun, it's easy to forget that one of the world's very best restaurants is right here in Hong Kong, practically next door to my workplace.The Richard Ekkebus run
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            2017 has seen an inordinate amount of travel for me; in fact it feels like I've circumnavigated the globe a couple of times.  Not really a hardship, as it's allowed me to visit a huge number of the world's top 100 restaurants and ensured I've enjoyed some memorable meals.

            While galavanting around the world searching out the best meals is fun, it's easy to forget that one of the world's very best restaurants is right here in Hong Kong, practically next door to my workplace.

            The Richard Ekkebus run Amber at the Landmark Oriental is without doubt the jewel in the crown of the Hong Kong dining scene.  Ranked a very respectable 24 in the San Pellegrino #Worlds50Best restaurants and awarded an equally respectable two Michelin Stars (but deserving of three), the French fine diner should be on everyone's restaurant 'bucket list'.
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            To be honest, it's not as if I've ignored Amber, twice visiting the esteemed restaurant, it's always been in the back of my mind to get back to.  It was the girl's birthday wish for us to get back to Amber; and of course, who am I to get in the way of a birthday request?

            The last time we were at Amber, it was actually for a special 'four hands' dinner with another of the world's best chefs, Andre Chiang from the #14 Restaurant André in Singapore (see post here).  It was an OK meal with amazing food, but there was something missing that held it back from being truely memorable; but being a split meal between two uber chefs, it didn't feel cohesive.
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            I'm happy to say that our third visit to Amber was easily the best, and upon reflection, was probably the second best meal I've had all year.

            I was excited by the tasting menu, which had changed quite considerably from earlier iterations; Chef Richard had retired many of his 'classics' at the four hands dinner, so most of the dishes were new and exciting.  That we were going to enjoy the tasting menu was never up for debate, but we were going to skip the caviar course and stick to the nine course menu.

            There's always an amuse bouche to kick off a meal when you visit a top restaurant and I really loved the concept behind the latest Richard Ekkebus menu.  Fashioned on the five essential tastes of sweet, sour, salt, bitterness and umami; the treats were presented in an imaginative series of techniques and receptacles.  A salty sphere with oyster leaf gave way to bitter finger lime; technical spherification delivered an earthy hit before fresh sweet peas danced on the palate.
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            Lastly, the umami hit came from an egg custard with tomato paste and a seaweed cracker; the lingering taste on the back of the palate giving a warming feeling.
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            As I said, we were going to skip the first course of caviar but were eventually talked into going the full tasting menu and boy, was I glad that we included the dish.  The kristal schrenki caviar was easily the best start to a meal I've had in a long time.  20g of the deliciously salty caviar was precisely placed on a feuille de brick (super thin pastry), then covered in a perfect round of creme fraiche.  The dish was artfully finished with more of that caviar and hints of leek.  The crispness of the tart base held the dish together beautifully, the salty caviar balanced perfectly against the creamy disc on top.  So simple, so elegant and ever so tasty!
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            It was time for bread, and we had the choice of several types, the girl and I both choosing a rye bread that impressed the heck out of us.  Once we spread the hand churned imported French butter, it was difficult to stop devouring; in fact, we munched the bread down so quickly, that our waiter quickly brought over some more.  We wisely opted for one more round, again quickly devoured; before rejecting a third round of bread.
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            We had a long way to go with our meal, and we definitely didn't want to fill up on bread, no matter how delicious!

            Light and intensely flavoured, the heirloom tomatoes were given an immense flavour boost with the addition of watermelon and tomato water; which was poured at the table with just a little theatrical flourish.  Comprising of a selection of sweet fresh tomatoes, pickled rose petal and green strawberry salad, as well as stracciatella di bufala, it was a very interesting take on the classic flavours of cheese and tomato.
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            Of all the dishes we shared on the evening, the ebisu rock oyster was the one that split the table.  Without doubt the effort in presenting the rock oyster was supreme; plankton gel with organic kale seawater covered the lightly poached oyster, as well as organic lemon jell-o.  I personally found the dish a little too salty for my palate, which meant that I didn't get any of the creaminess from the Japanese oyster.  On the other hand, the girl found the saltiness was bang on, and picked up the creamy notes of the oyster, and loved the dish.
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            There was absolutely no doubt about the following course though; simply titled langoustine, the intricately presented and complex dish was sensational.  Minced and airated langoustine covered a layer of textures of turnip, on top of the langoustine were a couple of beautifully prepared Hokkaido uni that were carefully wrapped around more of that lovely schrenki caviar.  Thin slices of granny smith apple finished off the dish for a tiny hit of tartness.  Oh-my, the combination of flavours and textures were simply breathtaking, there was a creamy sweetness from the langoustine that contrasted against the salty uni and caviar.  Just wonderful and probably a dish that would stand the test of time at Amber.
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            Things kept getting better though.  The cantabrian octopus provided a visual feast, as well as a feast for the palate.  The smoky flavour of the octopus which had been slowly cooked over charcoal was both subtle and intense at the same time, providing layers of flavour.  A coulis of fermented bell pepper gave a sharp contrast, both sweet and well balanced against the smoky tentacle pieces.  I loved the addition of pearl onions, which gave a contrasting texture, and when combined with the octopus and bell pepper, ensured that all of my senses (apart from touch) were set alight.  Even the girl, who would not count octopus as a dish she'd enjoy, loved the dish.
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            Intensity of flavours; it's all I can think to say about the duck foie gras, which was served with charred Japanese shiitake and pickled enoki.  Served with a 'mushroom tea' which was poured at the table, and enhanced with a mushroom foam, the foie gras could not have been in better company.  The super intense mushroom tea was balanced superbly against the creamy and earthy flavour of the foie gras; the overall hit of umami from the dish was actually really exciting.  I devoured the lot and poured every last drop of that tea into my mouth (it probably didn't look too elegant!)
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            It was time for our 'main' component of the tasting menu; we'd had a choice of miyazaki wagyu beef or line caught red mullet, with both of us choosing the former.  Ultimately though, Chef Richard surprised us with both for the evening, which was unexpected but much appreciated.

            The line caught red mullet came first, and it was a simply stunning plate of food, visually beautiful sure, but most importantly, just a really yummy plate of food.  The expertly cooked mullet was balanced on ribbons of white asparagus and was dotted with crispy mullet liver and cuttlefish ink gel.  These components were also dotted on the plate for visual impact, as well as quenelles of confit of tomato fruit (like a tomato sauce).  The mullet was mid flavoured and paired beautifully with the tomato, a flavour combination that I'd never experienced before and one that worked a treat.
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            Alongside the mullet was a little pot containing a rich and intensely flavoured mullet bouillabaisse, ensuring that every part of the fish was used; it was light and foamy, finishing off the dish nicely.
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            We were starting to get full, which meant that I was able to double up on the next dish of hakoo farm miyazaki wagyu beef!  Obviously beautifully presented, the medium rare wagyu strip loin was served with red pearl onions with cassis in a shiraz reduction.  Colour came from a dusting of dried red onion skin and dudley seaweed powder, which had the extra benefit of adding a little extra flavour.  Man, that beef was so good, the fatty texture cooked to perfection and dancing wonderfully on my palate.  Extra intense flavours came from the shiraz reduction and the pearl onions.  I loved it all the more because I finished off the girl's beef (she was at her limit of consumption!)
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            It was time to bridge the gap between savoury and sweet; our palate cleanser was highly unusual but equally perfect for the task.  Combining sweet and earthy flavours, the 'burlap' cherries saw the combination of textures and temperatures to assault the palate and prepare it for the sweets to come.  Tartness from the cherries contrasted against earthy beetroot slices and a brilliant mini 8 vinegar granite; the girl found the dish a little confronting, but I simply loved the flavours.
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            The palate cleanser was also the perfect introduction to our first dessert; rhubarb.  It was simply beautiful to behold, the bowl smeared with a coating of strawberry jam which held a quenelle of strawberry sorbet balanced on candied rhubarb.  Hidden inside that candied rhubarb maki was a milk foam with jasmine rice and black pepper; all combining to provide a pleasurable and sweet hit to the palate.  Another Amber gem that will no doubt become an iconic dish for Chef Richard.
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            Our last dessert was simply wonderful, which surprised me a little.  I'm so used to chocolate desserts assaulting my palate that I was quite unprepared for the well balanced flavours of the caramelised milk chocolate 'caramelatte'.  The dish looked like it would continue wiht that trend, but once I cracked into the chocolate, there was a great balance between dark and light chocolate, caramel and coffee.  The play of textures was lovely in the mouth, the flavours well balanced and the dessert was a wonderful full stop to a beautifully balanced tasting menu.
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            Of course, it wasn't really the end of the meal; not only did we get the obligatory petite four at the end, but we were surprised by a birthday cake for the girl.  The dark chocolate cake lit with a single candle and a celebratory message for the girl.  A definitive full stop and most appreciated

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            Or last action of the evening was to head out to the kitchen and thank Richard for a sensational meal.  Our first trip to the Amber kitchen, I was taken aback by the sheer size and majesty.  It was easily five times the size of the kitchen at Per Se!  I have to say, it's always enjoyable chatting to Chef Richard, easily one of the friendliest and accessible chefs that I've had the pleasure of speaking to.

            It's easy to like Amber.  The food is sensational and Chef Richard Ekkebus is a top bloke.  It would also be easy to talk about Chef Richard's rise to the top and the chefs and kitchens that he learned his trade; but to be honest, I think it would also be a little disrespectful; Chef Richard is at the very top of his game, running a restaurant that should be on everyone's restaurant bucket list.

            I'm sure there are plenty of chefs out there that will be noting that they learned their trade under the great man.  In fact, we're planning on visiting one of Chef Richard's alumni when we visit Amsterdam in a couple of months.

            We will be sure to say hi.

            @FoodMeUpScotty
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            (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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              推介美食
              • The tasting menu is a journey
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              Good place for birthday dinner
              2017-05-17 5778 浏览
              Best birthday dinner hands down!!🎂Degustation menu(9 courses) was smashing with a fine selection of dishes like oyster, scallops. Beautiful presentation and every single course was real delight! Great hospitality and pleasant decor, we had a real blast!!
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              Best birthday dinner hands down!!🎂
              Degustation menu(9 courses) was smashing with a fine selection of dishes like oyster, scallops. Beautiful presentation and every single course was real delight!
              Great hospitality and pleasant decor, we had a real blast!!
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              (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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              兩個字概況失望
              2017-04-18 7200 浏览
              星期六晚5個人dinner，坐下才知道之前menu的菜色已經整套賣給別家了.（嘿，咁都得！？）我最愛海膽魚子醬龍蝦jelly無緣再食第三次一上來已小小失望！但想想總歸亞洲top50，期待新menu. Order下好來和我說牛肉沒了！一家米其林兩星（曾經三星）餐廳肉類只有三個選擇乳鴿，兩人份量的雞，和牛....連和牛都可以話賣完！我從來不喜歡吃鴿子！憑咩我要逼其它人同我share雞肉！最後被逼轉要seabass，大失所望！餐廳服務菜色一如既往的好！但不連酒水5人買單10000多一餐真的食不出驚喜. 我們對付出多少相應會有期望～茶餐廳50元一頓飯不會期望吃出回味無窮的感覺，但人均2000以上相當要求會高些. 頭盤用鴨肝，唉連鵝肝都不用我比較無語. 第三次吃Amber也是最失望的一次～真心以後還是捧意大利菜好過
              更多
              星期六晚5個人dinner，坐下才知道之前menu的菜色已經整套賣給別家了.（嘿，咁都得！？）我最愛海膽魚子醬龍蝦jelly無緣再食第三次一上來已小小失望！但想想總歸亞洲top50，期待新menu. Order下好來和我說牛肉沒了！一家米其林兩星（曾經三星）餐廳肉類只有三個選擇乳鴿，兩人份量的雞，和牛....連和牛都可以話賣完！我從來不喜歡吃鴿子！憑咩我要逼其它人同我share雞肉！最後被逼轉要seabass，大失所望！餐廳服務菜色一如既往的好！但不連酒水5人買單10000多一餐真的食不出驚喜. 我們對付出多少相應會有期望～茶餐廳50元一頓飯不會期望吃出回味無窮的感覺，但人均2000以上相當要求會高些. 頭盤用鴨肝，唉連鵝肝都不用我比較無語. 第三次吃Amber也是最失望的一次～真心以後還是捧意大利菜好過
              $2500
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              (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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                Amber的真心誠意@Taste of Hong Kong
                2017-04-10 4417 浏览
                2017年各項世界級餐廳榮譽陸續公佈,星級法國餐廳Amber榮獲The world's 50 Best Restaurants第廿四位,排名較往年微跌四位,Asia's 50 Best Restaurants第三位,成績斐然!如此世界級級數,依然連續兩屆積極參與Taste of Hong Kong,推廣香江美食文化,教育我等平時望梅止渴的尋常百姓什麼是finest ingredients of taste,絕對是回贖社會的善舉,亦是這個活動金漆招牌;説實詰,什麼級數餐廳列陣,很影響食客們入塲意欲,今年十五間餐廳個人認為不是所有都能代表香港美食的全面性.去年首嚐Amber icon dish{北海道海膽,龍蝦果凍配椰菜花蓉,魚子醬及海藻薄脆}及{法國特色野鴨肉卷},一直念念不忘儼如凝脂玉露的龍蝦凍和入口即化的海膽令人驚艷的配搭,與及鴨肉卷獨有的酥郁濃媚.今年的{火炙線釣福岡馬鮫魚配宮崎柚子}(Fukuoka line-Caught Spanish mackerel cured & torched,Miyazaki hyugana
                更多
                2017年各項世界級餐廳榮譽陸續公佈,星級法國餐廳Amber榮獲The world's 50 Best Restaurants第廿四位,排名較往年微跌四位,Asia's 50 Best Restaurants第三位,成績斐然!如此世界級級數,依然連續兩屆積極參與Taste of Hong Kong,推廣香江美食文化,教育我等平時望梅止渴的尋常百姓什麼是finest ingredients of taste,絕對是回贖社會的善舉,亦是這個活動金漆招牌;説實詰,什麼級數餐廳列陣,很影響食客們入塲意欲,今年十五間餐廳個人認為不是所有都能代表香港美食的全面性.

                去年首嚐Amber icon dish{北海道海膽,龍蝦果凍配椰菜花蓉,魚子醬及海藻薄脆}及{法國特色野鴨肉卷},一直念念不忘儼如凝脂玉露的龍蝦凍和入口即化的海膽令人驚艷的配搭,與及鴨肉卷獨有的酥郁濃媚.今年的{火炙線釣福岡馬鮫魚配宮崎柚子}(Fukuoka line-Caught Spanish mackerel cured & torched,Miyazaki hyuganatsu)($120)少了一分驚喜,可是沒有紛陳的味道,和擾人的包裝,更能譲人專注在食材本來混然天成的味道上.福岡北岸盛產各種鮫魚,尤以細魚鮮美,4-8月魚骨附近特別多脂肪;當地漁民以小船用傳統single-hook鈎法確保不會破損魚身而保存新鮮度;芝麻馬鮫魚是名菜,鮮魚片蘸以芝麻醬油汁.
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                火炙線釣福岡馬鮫魚配宮崎柚子(Fukuoka line-Caught Spanish mackerel cured & torched,Miyazaki hyuganatsu)
                $120
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                 跟前馬鮫魚片厚切,外皮略經火炙,魚肉蘸以薄醋及淡口䜴油,撒上日向夏果子皮,飾以炸蝦片,小蘿蔔,橘子汁..肉質醇厚,味道富饒,鮮魚味跟一般飬殖魚的寡薄不可相提並論;以宮崎縣清新甜酸的日向夏去平衡魚肉的濃郁肥美,是美麗的組合;這種柑橘水果有別一般柚子,香氣令人想到西柚和檸檬,通常三月熟成四月才推出市面.

                荷蘭藉總廚Richard Ekkebus早前專誠前往日本多區取材,預備功夫做足,誠意絕對爆燈.在"Taste of Hong Kong 2017: A Culinary Journey with Richard Ekkebus"video𥚃,他明言道:"The fish will give you a taste of really, really hard work in the most difficult circumstances.".大家在品嚐每口魚肉時,有否感受到其真心?Amber另外幾個菜式都相信同是傑作,其中{惠比寿生𧐢配梅子甜菜頭}及{宮崎和牛配九州醃紫椰菜椒莓法式醬},我本來都預備要品味一番,不過現塲遊走幾個圈,掃食兩句鐘後,要鳴金收兵了..始終肚子是最公道,輕嘗淺酌大智慧,我仍要多加學習..
                (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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                  火炙線釣福岡馬鮫魚配宮崎柚子(Fukuoka line-Caught Spanish mackerel cured & torched,Miyazaki hyuganatsu)
                  $ 120
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                  Delighted Sunday Brunch
                  2017-04-06 3344 浏览
                  已多次來Amber 食brunch 但是每一次都食得好開心❤️ 食物縂給給我delightful 感覺，今次的花花魚生真係好春天🌸！Chef Richard 的食物大都加入日本cuisine 元素，例如今次的 Foie Gras 先用mushroom soup poached 而mushroom 亦有smoked 過，一道appetizer 每一食材都加入不同skill set，好有心思！和牛一如往常的好，rest 得夠同個sauce 配搭各有精彩！service 亦非常貼心我見人手比之前更足夠，希望Amber 今年能夠成為三星餐廳！
                  更多
                  已多次來Amber 食brunch 但是每一次都食得好開心❤️ 食物縂給給我delightful 感覺，今次的花花魚生真係好春天🌸！Chef Richard 的食物大都加入日本cuisine 元素，例如今次的 Foie Gras 先用mushroom soup poached 而mushroom 亦有smoked 過，一道appetizer 每一食材都加入不同skill set，好有心思！和牛一如往常的好，rest 得夠同個sauce 配搭各有精彩！service 亦非常貼心我見人手比之前更足夠，希望Amber 今年能夠成為三星餐廳！
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                  (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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                  Very average French restaurant
                  2017-04-06 2992 浏览
                  上一次來amber是四年前，覺得不功不過很普通，四年後菜單全換了，還是覺得不功不過，沒有明顯可以記住的菜。最新出的2017 world top 50 restaurant Amber又入選了，真的不是很理解。晚餐點了degustation menu 加caviar。單點的schrenki dauricus caviar，是用winter leek, creme fraiche, feuille de brick一起做成了tart的樣子。口感還是不錯的，滿足感十足。所有菜，前五道開胃菜分別是salt, sweet, bitter, sour, and umami味道。Hakata bay ebisu oyster. Over a plankton gel with organic kale, seawater n lemon jell-O, and mustard cress bloom. 整體感覺很爽口普羅旺斯的蘆筍，搭配鮮橙肉和橙味醬duck foie gras，整個degustation menu中最喜歡的一道。foie gras poached in mushroom tea w
                  更多
                  上一次來amber是四年前，覺得不功不過很普通，四年後菜單全換了，還是覺得不功不過，沒有明顯可以記住的菜。最新出的2017 world top 50 restaurant Amber又入選了，真的不是很理解。

                  晚餐點了degustation menu 加caviar。
                  schrenki  dauricus  caviar
                  $699
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                   單點的schrenki dauricus caviar，是用winter leek, creme fraiche, feuille de brick一起做成了tart的樣子。口感還是不錯的，滿足感十足。
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                   所有菜，前五道開胃菜分別是salt, sweet, bitter, sour, and umami味道。
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                   Hakata bay ebisu oyster. Over a plankton gel with organic kale, seawater n lemon jell-O, and mustard cress bloom. 整體感覺很爽口
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                   普羅旺斯的蘆筍，搭配鮮橙肉和橙味醬
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                   duck foie gras，整個degustation menu中最喜歡的一道。foie gras poached in mushroom tea with charred Japanese shiitake. Pickled enoki and black garlic purée.

                  在mushroom tea中poach過的鴨肝完全沒有油膩的感覺，口感非常好，搭配金針菇等菌類的鮮味，很好吃。
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                   主菜兩個選擇 miyazaki Waugh beef and line caught seabass. I chose seabass, with ground hazelnuts and table side shaved black winter truffle. 看mune覺得會是我很喜歡的一道菜，但實際三種味道的搭配並沒有那麼出眾，沒有留下很深的印象。
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                   French unpasteurized cheeses.
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                   Amaou strawberries. With hibiscus jell-O and yuzu granita. 意外的好吃
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                   Caramelized milk chocolate caramelatte
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                   附贈的甜點和special event cake 很用心！

                  In summary:

                  Tasting menu裡面最喜歡的是foie gras和草莓甜點，其他的菜都沒有留下很深刻的印象。 整體來講，單點的Caviar很不錯，搭配和整體口感都很好。

                  Amber應該是我自己主動不會來的地方，但是應該還是會帶朋友來，畢竟帶著好幾年world's top restaurants的光環。
                  (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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                    $3500 (晚餐)
                    推介美食
                    schrenki  dauricus  caviar
                    $ 699
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                    Disappointing experience
                    2017-03-01 6748 浏览
                    A group of us (8 ppl) went there for a bday celebration last night as Amber is supposed to be one of the best French restaurants in town. We thought it couldn't go wrong with this. We were required to get a 9-course menu but we negotiated to have a 6-course menu instead as we don't want the dinner to be taking too long. When we compared the two menus, the difference is only 2 appetizers and 1 cheese course. DecorWe were really looking forward to trying this place but upon arriving at the restaur
                    更多
                    A group of us (8 ppl) went there for a bday celebration last night as Amber is supposed to be one of the best French restaurants in town. We thought it couldn't go wrong with this. We were required to get a 9-course menu but we negotiated to have a 6-course menu instead as we don't want the dinner to be taking too long. When we compared the two menus, the difference is only 2 appetizers and 1 cheese course.

                    Decor
                    We were really looking forward to trying this place but upon arriving at the restaurant, the decor is not impressive. The tables are so close to each other and we don't feel very spacious and comfortable. It would be a good date spot but there are def better ones in HK.

                    Service
                    Service was decent. The main host from Paris was very nice but we thought they could have explained each dish better.

                    Food
                    The 6-course menu was ok but not impressive. The portion was pathetically small. I mean it's about HKD 2,000 per person but we have had maybe a total of 12 bites throughout the whole meal. You can argue that if we have had the 9-course menu, the experience would be better. But when each course is like a finger bite food, I double it would make much difference. The worst course is the entree - wagyu beef - it was like one tiny piece and it took me 3 bites to finish it.

                    Trust me, I know what is fine dining as we have been to many great restaurants (Gaddi, Cafe Grey Deluxe, Petrus in HK; Daniel, Cafe Boulud, DB Bistro in NYC, and some other great ones in London and Madrid), but this is by far the most disappointing experience! There is a Chinese saying "虛多於實", it truly applies to this place. They try to be fancy but there is absolutely no real substance! I really don't understand why the reviews here were so positive....hummm

                    Wine
                    Wine list is extensive and we ordered two bottle of wines that costed a total of 22K.

                    At the end, our guests were not impressed and satisfied despite the meal took 3 hours and it was pricey. I honestly don't think it's worth the time and money. Please go to other places if you can. We will never go. ack again!
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                    $40000
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                    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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                      2017-02-28
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                      $5000 (晚餐)
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                      浪漫情人节
                      2017-02-14 6698 浏览
                      不是特意选这一天去的。但还是点了情人节套餐。食材和搭配真的不失米芝莲二星的水准。前菜分别让你尝到甜、酸、苦、辣、咸五味。蘑菇汤鹅肝是我的最爱。主菜我们要了鸡肉和鹿肉两种，各种配菜和配料都带给人十足的味觉，浑然天成。甜品是性感的红唇。以为就没有了，结果又上了三款赠送的甜品。以为该买单了，结果又上来赠送的小蛋糕（因为订位的时候有问我是不是什么特别的日子）。真的是惊喜不断。还要提一句餐前面包，款款新鲜温热的送上来，真的好好吃！
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                      不是特意选这一天去的。但还是点了情人节套餐。食材和搭配真的不失米芝莲二星的水准。前菜分别让你尝到甜、酸、苦、辣、咸五味。蘑菇汤鹅肝是我的最爱。主菜我们要了鸡肉和鹿肉两种，各种配菜和配料都带给人十足的味觉，浑然天成。甜品是性感的红唇。以为就没有了，结果又上了三款赠送的甜品。以为该买单了，结果又上来赠送的小蛋糕（因为订位的时候有问我是不是什么特别的日子）。真的是惊喜不断。还要提一句餐前面包，款款新鲜温热的送上来，真的好好吃！
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                      Shame about the cheese
                      2016-12-05 11592 浏览
                      I was lucky enough to be invited by my dearest to share The Weekend Wine Lunch here, which for 5 courses plus amuse bouche and petits fours and excellent wine pairings plus a glass of welcome champagne, is at HKD928 per head surely EXCEPTIONAL value, amid the torrent of declining standards in service and food quality currently afflicting Hong Kong dining.The only area of shortfall I could find, and to be honest, it is a big shortfall, was in the cheese course, which was a major disappointment.F
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                      I was lucky enough to be invited by my dearest to share The Weekend Wine Lunch here, which for 5 courses plus amuse bouche and petits fours and excellent wine pairings plus a glass of welcome champagne, is at HKD928 per head surely EXCEPTIONAL value, amid the torrent of declining standards in service and food quality currently afflicting Hong Kong dining.
                      The only area of shortfall I could find, and to be honest, it is a big shortfall, was in the cheese course, which was a major disappointment.
                      First impression/ ambience/ overall. Very politely greeted, and seated initial impressions are of a business justifiably very sure of what it is doing.
                      There is delightfully simple and bright lighting and thankfully no music, both of which make for pleasant conversation. The menu is clearly expressed and easy to understand. There is no pretension or attempt to introduce obscure or meaningless ingredients. Seating was comfortable and tables large, meaning that wait staff are not constantly rearranging plates and interrupting dialogue, a constant irritation to the serious diner in Hong Kong. Another major plus, is that given the restaurant's confidence in its own product, one is not here constantly bothered with insecure childlike questions such as "how is everything?" "Is everything OK and to your liking?", which normally elicits a "it was fine until you interrupted me" from yours truly. So Amber delivers in all the generalities.
                      Food
                      Bread and butter- an exceptional selection of 5 from sourdough toast through olive ciabatta. 8/10
                      1. Amuse bouche- a series of 4 separate and perfectly executed expressions of the 4 main tastes- salt, a Parmesan biscuit with cream; sweet, a pumpkin purée cigar; bitter, a sperified onion purée with Guinness, and Sour, a fermented black rice cracker with lemon brunoise. All were well executed and tastefully presented in individual wooden cases. 8/10

                      2. Starter: my accomplice chose Amberjack, served raw over Stracciatella, with a fennel crisp. Delightfully fresh , although the fennel
                      Crisp seemed a little pointless. I chose to pay an extra HKD260 for the Japanese Kohlrabi, delightfully fresh and crisp and marinated in lime, served with Uni and Caviar. Both dishes 9/10.
                      Middle Courses- we chose Duck foie gras, served in a delightfully intense duck and cep broth. I chose the wonderful Korean abalone, beautifully presented, perfectly cooked and served with an intense oxtail broth. Deeply aromatic and Truly memorable-9/10 for both.
                      Main Courses- the Challens duck breast allegedly wild shot, was perfectly cooked medium (I often wonder how many customers would order rare chicken). The pumpkin tortellini were delicate, but the intensity and clarity of the duck jus accompanying was truly exceptional.9/10. The Line Caught Pollack, confit in olive oil had exceptional texture, and was served on a lovely stew of coco beans cooked in a ham broth 9/10.
                      Cheese selection- this was a let down, and frankly sub par for a restaurant of this stature. Formulaic slices of Tome, bleu d'auvergne and a characterless and flavour less Camembert. Why not a proper cheese trolley, stacked with properly managed and matured cheeses? The ultimate sin though was that as I was bored with the bread and prefer a lighter approach to the cheese course, I requested some crackers. The restaurant gave me a couple of inches of Carr's water biscuits! Given the cornucopia of Scandinavian crisp breads or even carta do musica and the ease with which they can be made, shouldn't a restaurant of this class be doing that? 1/10
                      Desserts: the quince poached in vin jaune and the chestnut Mont Blanc were both simply delightful, and charming to the eye and the stomach.9/10
                      Petits fours- again simply delightful with a bitter dark chocolate ganache, tart green apple sorbet, a tiny fruit tartlette with airy Creme patisserie, a raspberry and a delight of red sperification, was truly excellent. 10/10
                      Coffee- the single Machiato was hot and kept me awake all night so it must have been good.
                      Wine pairings were exceptional-
                      Oliver meunier champagne was proper coming from epernay, although I prefer something drier. The whites, the German riesling and the lefaieve burgundy were delightful, while I found the Reds, a Mercurey and a Medoc pedestrian and not up to the quality of the white. We paid an extra hkd210 for the 2007 carmes de rieussac, Sauternes which was a true delight with the cheese as it always is. 7/10.
                      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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                      2016-12-04
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                      • All  except  the  cheese  course
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                      一世人一次
                      2016-11-09 12776 浏览
                      人一世物一世，雖然食一餐可以買到一部ipad，但都好想試下味道其實唔會話好驚為天人，但佢哋既設計真係好特別，好普通既野都可以擺得好靚，靚得嚟仲要係你估唔到佢係咩而且訂枱會問你係咪慶生，仲有甜品盒同一盒macaron送，送個盒好好味，唔會太甜服務當然亦都會好好環境一流，枱同枱中間唔近，唔會嘈，可以專心傾下計
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                      人一世物一世，雖然食一餐可以買到一部ipad，但都好想試下

                      味道其實唔會話好驚為天人，但佢哋既設計真係好特別，好普通既野都可以擺得好靚，靚得嚟仲要係你估唔到佢係咩

                      而且訂枱會問你係咪慶生，仲有甜品盒同一盒macaron送，送個盒好好味，唔會太甜

                      服務當然亦都會好好

                      環境一流，枱同枱中間唔近，唔會嘈，可以專心傾下計
                      甜品
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